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The New Glucose Revolution: Low GI Eating Made Easy

jennie brand-miller kaye foster-powell philippa sandall

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In Everyday Low GI Eating , the authors of the New York Times bestseller The New Glucose Revolution show readers how to choose low-GI carbohydrates -- the ones that produce only small fluctuations in our blood glucose levels -- so that they feel fuller longer and increase their energy levels, making weight loss achievable and sustainable. Jennie Brand-Miller and Kaye-Foster-Powell, along with Philippa Sandall, offer a simple overview of the GI and why it's such an effective dietary tool; a list of the top 100 low-GI foods divided into easy-to-follow sections such as fruit and veggies, breads and cereals, legumes, nuts, and indulgences; tips on low-GI cooking and shopping; and much more. Complete with a 7-day low-GI meal plan to start readers off on the right foot, Everyday Low GI Eating is a one-stop resource for all those looking for an easy way to make the switch to a low-GI lifestyle.

272 pages, Paperback

First published January 10,2002

This edition

Format
272 pages, Paperback
Published
November 29, 2005 by Balance
ISBN
9781569243855
ASIN
1569243859
Language
English

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About the author

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jennie brand-miller

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Professor Jennie Brand-Miller (aka Janette Cecile Brand) PhD, FAIFST, FNSA (born 1952) holds a Personal Chair in Human Nutrition in the School of Molecular Biosciences at the University of Sydney. She is best known for her research and publications on the glycemic index, and its role in human health. Her research interests focus on all aspects of carbohydrates—diet and diabetes, the glycemic index of foods, insulin resistance, lactose intolerance and oligosaccharides in infant nutrition.

Brand-Miller holds a special interest in evolutionary nutrition and the diet of Australian Aborigines. As a nutrition lecturer in 1981, she was investigating Aboriginal bushfood when she came across the glycemic index, a nutritional concept devised by Dr. David J. Jenkins and colleagues from the University of Toronto. The glycemic index has since changed the way the world thinks about food, nutrition and dieting.

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Community Reviews

Rating(4 / 5.0, 37 votes)
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37 reviews All reviews
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Minonine
★ ★ ★ ★ ★
April 17,2025
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Interesting book that introduces the reader to the concept of the glycemic index and eating a low-GI diet. I was searching for an updated version but this 3rd edition is the most up-to-date copy. Lots of studies are referenced. Most if the book deals with the science of the GI. There are also about 60 pages of recipes. It SEEMS like this way of eating would be easy to implement. Something that I will keep in mind on my weight-loss journey.
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Robertest
★ ★ ★ ★ ★
April 17,2025
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Healthy eating (with recipes) to maintain steady glucose levels in blood, stave off hunger and diseases like diabetes and obesity. Gives whole background and touches on specific topics, even how this can be used for children. Tables worth the price along.
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superp2222
★ ★ ★ ★ ★
April 17,2025
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This book is a short and concise description of the glycemic index (GI), why it's important, what foods have higher or lower GI, and how you can improve your health by observing a low-GI diet. Since I'm prediabetic, the knowledge is of importance to me, and it explains why my single successful diet worked.
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SolarFox
★ ★ ★ ★ ★
April 17,2025
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A really in-depth, science-based handling of a topic I'd been only peripherally familiar with prior. I read an older edition, but I think I will track down the most recent edition, as cutting-edge nutrition has a way of needing several editions to get things exactly right.
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xcleex
★ ★ ★ ★ ★
April 17,2025
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Bah!! While it is a great book for understanding the basics of GI, the emphasis on eating so many carbs (especially corn, potatoes and rice) just gagged me. I have never lost any weight eating those particular items. It is possible everyone's body is different to a degree and certain diets work for certain people. Starches have no place in my diet. They blow me up like a hot-air balloon. I stopped reading this book for its lack of worth to my goals.
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Miss__Manga__
★ ★ ★ ★ ★
April 17,2025
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The book I read to research this post was The Glucose Revolution which is a very good book which I bought from a local bookstore. This book is about the Glycaemic Index of food and how you can use this information to help you eat a healthy diet. This book contains detailed tables of dietary information for various foods and also has lots of recipes. Even food scientists have difficulty working out the GI of specific foods. You should eat lots of low density foods that fill you up as they provide nutrition, all bran and natural yoghurt are examples. There is no such thing as a bad food and all the less healthy foods can be eaten in moderation. In fact when we think of things like carbohydrates & fats as being harmful we need a certain amount. You want food that will be digested slowly so as to give you energy. It's only in the last 1-200 years that people have had more wealth and food has become more plentiful and people have eaten lots of meat and cereal crops like wheat and rice. This has caused an imbalance to our natural diet and certainly most people should eat more fruit and vegetables. This book is particularly useful if you have a health problem like sugar diabetes but it can be used just as well as a prevention of dietary health problems.
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AnjaliTOT
★ ★ ★ ★ ★
April 17,2025
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Not really a thrilling read, but did you know that french bread converts to sugar in your bloodstream as quickly as pure glucose syrup?
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TioSantix
★ ★ ★ ★ ★
April 17,2025
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Poco convincente. Anche le ricette che ci sono in fondo al libro in alcuni punti sembrano andare contro quello che e' stato spiegato. Carote cotte???!! Come mai, se hanno un indice glicemico altissimo una volta cotte? No, no, io suggerisco di leggere il libro di Montignac a chi e' interessato.
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